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Heinemann's Devil's Food Pistachio Layer Cake Recipe?

Heinemann's Devil's Food Pistachio Layer Cake Recipe?
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  • Heinemann's Devil's Food Pistachio Layer Cake Recipe?

    Post #1 - May 8th, 2008, 11:47 am
    Post #1 - May 8th, 2008, 11:47 am Post #1 - May 8th, 2008, 11:47 am
    Long ago, this was my favoritest cake in the whole wide world. The chocolate layers were moist, rich and dark; the frosting was fluffy and light; the pistachio-coated sides were thick and crunchy. See a photo here:

    http://www.heinemanns.com/index_files/Page1456.htm

    Pie Mama gave me half of her recently purchased cake, and brother, it ain't the same. I even told her to stop giving me any, because the quality dropped so low. :cry:

    The chocolate frosting is the same pretty much, and thankfully the cake is too. But overall, the thing was painfully sweet, and the green frosting between the layers and around the top were gritty with sugar. Obviously it had not been mixed well, as I could see large discernible chunks of white lard. There was a noticeably thinner pistachio coat on the sides, as I could see clear through to the frosting. Also, I could swear there used to be four layers, but that wouldn't bother me as much if the thing was as delectible as it used to be.

    Has anybody tried to duplicate this cake? I'm going to attempt it soon, maybe for Father's Day. I have a chocolate cake recipe that looks dead-on, and the chocolate frosting seems to be a typical old-fashioned recipe. I could use some help with figuring out the green frosting though, but I'd prefer not to use lard. I always thought that it must have been whipped, because it was always so much more airy and light than the creamy, thick chocolate frosting. And the color came from from food coloring, not actual pistachios, am I right? I think the name of the cake just refers to the 'stachio sides. Any help would be appreciated.

    If it works out and anyone's interested, I'll post the recipe...
    I want to have a good body, but not as much as I want dessert. ~ Jason Love

    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach

    I write stuff.
  • Post #2 - May 8th, 2008, 12:44 pm
    Post #2 - May 8th, 2008, 12:44 pm Post #2 - May 8th, 2008, 12:44 pm
    This cake was always present for birthdays at family gatherings (as opposed to kid parties), I remember it well, and you're right, it isn't as good as it used to be. The lack of a Dominick's anywhere close to where I live anymore nearly put it out of my mind.

    I would venture a guess that the green frosting isn't lard but buttercream (which has a lot of variations from crisp-edged sugar to mouth-numbing glop), which wasn't mixed well. Addition of green food coloring and pistachio extract is probably your solution.

    And don't forget the maraschino cherry on the top, and finely-chopped nuts around the side. How they got those sufficiently green I'm not sure.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #3 - May 8th, 2008, 2:14 pm
    Post #3 - May 8th, 2008, 2:14 pm Post #3 - May 8th, 2008, 2:14 pm
    I would venture a guess that the green frosting isn't lard but buttercream (which has a lot of variations from crisp-edged sugar to mouth-numbing glop), which wasn't mixed well. Addition of green food coloring and pistachio extract is probably your solution.


    I would guess it was buttercream made with a commercial vegetable shortening, which is more stable and cheaper than butter, and that it wasn't mixed well. I would really doubt it was lard.
  • Post #4 - May 8th, 2008, 8:30 pm
    Post #4 - May 8th, 2008, 8:30 pm Post #4 - May 8th, 2008, 8:30 pm
    rickster wrote:
    I would venture a guess that the green frosting isn't lard but buttercream (which has a lot of variations from crisp-edged sugar to mouth-numbing glop), which wasn't mixed well. Addition of green food coloring and pistachio extract is probably your solution.


    I would guess it was buttercream made with a commercial vegetable shortening, which is more stable and cheaper than butter, and that it wasn't mixed well. I would really doubt it was lard.


    Oops, I thought lard and shortening were the same, but one's cow and one's plant, right? :oops: Since I never ever use the stuff, can I use that as an excuse for my ignorance?

    And don't forget the maraschino cherry on the top, and finely-chopped nuts around the side.


    I'll never forget that! No matter what age I was, I always scammed that morsel for myself, fossilized tidbit that it was, always with a bit of nut dust around the edges. Even as a kid, as much as I loved the cherry, thought, 'gee, how cheap, they only give us half of one!' :D
    I want to have a good body, but not as much as I want dessert. ~ Jason Love

    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach

    I write stuff.
  • Post #5 - May 8th, 2008, 10:24 pm
    Post #5 - May 8th, 2008, 10:24 pm Post #5 - May 8th, 2008, 10:24 pm
    Pie Lady wrote:Oops, I thought lard and shortening were the same, but one's cow and one's plant, right? :oops: Since I never ever use the stuff, can I use that as an excuse for my ignorance?

    Well, "shortening" has come to be shorthand for "vegetable shortening" but it refers to any fat used to prepare pastry, so lard, butter, Crisco, etc., are all forms of shortening.

    Crisco was once referred to as "vegetable lard," but in general "lard" means pork fat. Beef fat is usually called "suet" or "tallow."

    You need to use some kind of shortening or you can't make pie crust.
  • Post #6 - May 9th, 2008, 11:19 am
    Post #6 - May 9th, 2008, 11:19 am Post #6 - May 9th, 2008, 11:19 am
    LAZ wrote:You need to use some kind of shortening or you can't make pie crust.


    I actually make pie crust often without shortening, because I don't dig the taste. Just butter for me, and it turns out well. I also have a nice pat-in-the-pan recipe if a nice crust isn't necessary (and often for lazy me, it isn't).
    I want to have a good body, but not as much as I want dessert. ~ Jason Love

    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach

    I write stuff.
  • Post #7 - May 9th, 2008, 3:54 pm
    Post #7 - May 9th, 2008, 3:54 pm Post #7 - May 9th, 2008, 3:54 pm
    I actually make pie crust often without shortening, because I don't dig the taste. Just butter for me,


    I think that by the definition LAZ posted butter would also be considered shortening.
  • Post #8 - May 9th, 2008, 5:54 pm
    Post #8 - May 9th, 2008, 5:54 pm Post #8 - May 9th, 2008, 5:54 pm
    figmolly wrote:
    I actually make pie crust often without shortening, because I don't dig the taste. Just butter for me,


    I think that by the definition LAZ posted butter would also be considered shortening.


    Apparently I need to work on my reading skills. Sorry LAZ!
    I want to have a good body, but not as much as I want dessert. ~ Jason Love

    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach

    I write stuff.
  • Post #9 - May 9th, 2008, 10:51 pm
    Post #9 - May 9th, 2008, 10:51 pm Post #9 - May 9th, 2008, 10:51 pm
    Having been a judge in a number of pie-baking contests, I can state categorically that pure leaf lard makes the best pie crusts.

    All-butter crusts can have good flavor, but they never achieve the flaky texture of lard crusts.

    Lacking leaf lard, the best results seem to come from mixtures of butter and Crisco.
  • Post #10 - May 10th, 2008, 11:43 am
    Post #10 - May 10th, 2008, 11:43 am Post #10 - May 10th, 2008, 11:43 am
    On the subject of cake, I did a bit of googling - Devil's Food seems to have fallen out of favor a bit, as it doesn't appear in a lot of my favorite baking sites. However, Epicurious does offer several versions, including the one linked to here. As for the frosting, I'm guessing you could use a standard ganache to replace the "fudge," though here's a source for fudge frosting. The Pillsbury website has a pistachio frosting that might mimic a "fluffy" style. Epicurious also has a pistachio frosting using less processed ingredients.
  • Post #11 - May 11th, 2008, 10:47 am
    Post #11 - May 11th, 2008, 10:47 am Post #11 - May 11th, 2008, 10:47 am
    The Pillsbury version looks exactly like it, except it's lighter, but the Epicurious one sounds much tastier. To the laboratory!
    I want to have a good body, but not as much as I want dessert. ~ Jason Love

    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach

    I write stuff.
  • Post #12 - October 20th, 2022, 1:04 am
    Post #12 - October 20th, 2022, 1:04 am Post #12 - October 20th, 2022, 1:04 am
    The cake was buttercream all the way (still is) and the chocolate was more fudgy than it is now. You can by the cake at Jewel in the forzen sectiom of their bakeries. I could tell you the exact recipe but since we have authorized a company to continue making this cake I cannot civlge. I was part of the ownership group at Heinemanns.
  • Post #13 - October 24th, 2022, 10:11 am
    Post #13 - October 24th, 2022, 10:11 am Post #13 - October 24th, 2022, 10:11 am
    This cake was never on my radar screen. Recently, a neighbor in Wisconsin told me about it. She was originally from the Chicago area and would get the cake all the time. Its her favorite. She asked me if I would get on for her and I said I would. Well what do you know, I walked right into my Jewel in Wheaton and its in the freezer case in the bakery section. Sells for fourteen ninety nine. I brought her one and she was very thankful. I have not tried it. I'd probably have to cut it into sections and refreeze it because no way are we going to eat that cake all at once. Or give part to a friend. I'd like to try making one as I think the home made version would be much better and I see a few copy cat recipes floating around the internet. Please report if you have made any of them.
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #14 - May 2nd, 2024, 4:33 pm
    Post #14 - May 2nd, 2024, 4:33 pm Post #14 - May 2nd, 2024, 4:33 pm
    So this was my brother’s favorite cake and my mom got it for all his birthdays for years and years. He’s turning 60 now and I’d love to find a gourmet (non grocery store) version if anyone has any suggestions. Thanks!
  • Post #15 - May 5th, 2024, 9:42 am
    Post #15 - May 5th, 2024, 9:42 am Post #15 - May 5th, 2024, 9:42 am
    I have since now tried the cake and find it quite insipid. My neighbor in Wisconsin continues to love it and I continue to get it for her monthly when I go to Door County. Way better for me, if you are looking for a store bought cake is Whole Foods Berry Chantilly Cake. Now that is a cake worth eating of course, its quite expensive.

    I did find a copycat recipe for the Chocolate Pistachio cake. Maybe I will make it someday. http://seasonalandholidayrecipeexchange ... achio-cake
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #16 - May 5th, 2024, 10:31 am
    Post #16 - May 5th, 2024, 10:31 am Post #16 - May 5th, 2024, 10:31 am
    toria wrote:I have since now tried the cake and find it quite insipid. My neighbor in Wisconsin continues to love it and I continue to get it for her monthly when I go to Door County. Way better for me, if you are looking for a store bought cake is Whole Foods Berry Chantilly Cake. Now that is a cake worth eating of course, its quite expensive.

    I did find a copycat recipe for the Chocolate Pistachio cake. Maybe I will make it someday. http://seasonalandholidayrecipeexchange ... achio-cake


    It is awful, but I was able to grab one for my bro’s 60th dinner and the whole table laughed and enjoyed it. Not gourmet but happy memories.
  • Post #17 - May 25th, 2024, 5:51 am
    Post #17 - May 25th, 2024, 5:51 am Post #17 - May 25th, 2024, 5:51 am
    This is an amazing thread- husband’s favorite cake for decades and decades. I am so grateful they have kept it around when almost everything from our childhood has disappeared. The copy cat recipe-WOW! Can not wait to try it, thank you very/very much!
  • Post #18 - May 25th, 2024, 5:57 am
    Post #18 - May 25th, 2024, 5:57 am Post #18 - May 25th, 2024, 5:57 am
    There was no better cake than the long-gone Davidson's banana cake.

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